Parippu Vada

Ingredients
2 cups toor dahl
1 cup masoor dahl
Mince the following:
Curry Leaves
Onions
Ginger
Green Chillies

Preparation
Wash and soak dahls separately for four hours. Then DRAIN the dahls in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel. With a food processor, the grinding will be easy. Grind the dahls separately and make a paste. In the last portion of your grinding (if you have a food processor) add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt and powdered red pepper for taste. Shape into patties and deep fry.
Diana Thomas